Tofurkey Roulade with Mushrooms

This tofurkey roulade with mushrooms is a vegetarian holiday centerpiece that mimics the meaty texture and taste of a real turkey roulade. A crumbled tofu crust wraps a savory mushroom stuffing, gets brushed with a honey-mustard-turmeric glaze, then bakes at 190C for 40 minutes until golden. It is perfect for Christmas and New Year’s Eve.

Oh my, oh my, oh my! This is probably one of my best recipes, ever. I loved every bit of it and Costin liked it even more. I made this tofurkey roulade with mushrooms for this year’s Christmas and everybody liked it. I wanted to create a recipe with a meaty texture and taste, and I succeeded. It even has a subtle smoked flavor, because I combined smoked tofu with simple tofu.

I always enjoy cooking for my friends and family. It is so relaxing and it makes me really happy to see that they enjoy the food I cook. This year I also spent Christmas with two of our best friends, and even the Grinch in me liked this holiday. Trust me, I am not a Christmasy kind of person, but a roulade this good has a way of changing my mind.

When to make this

This is a centerpiece roulade, so save it for the moments that deserve one. It was built for the Christmas table and works just as well for New Year’s Eve, when you want a main dish that holds its own next to the side dishes. It is also the dish I reach for when omnivore guests are coming over and I want to prove that a meat-free main can carry a festive meal. Because it slices into neat rounds, it plates beautifully for a sit-down dinner.

Key ingredients

Tofu (smoked plus plain): The 700 g of tofu is the backbone of the crust, and the mix is what gives the roulade its character. Smoked tofu brings the subtle smoky note that reads as savory and roast-like, while plain tofu keeps the texture from getting too assertive. Press the tofu well before crumbling so it is not waterlogged, and do not over-process it in the food processor. You want a crumble, not a paste, because the crumb structure is what holds the slice together.

Button mushrooms: Two cups of chopped button mushrooms form the heart of the stuffing. They release a lot of water as they cook, which is exactly why you cover the pan and let them stew with the wine before reducing. That liquid carries flavor back into the mushrooms as it concentrates. Chop them fairly small so the stuffing spreads in an even layer and the roulade rolls without tearing.

Eggs: Eggs do double duty here. Beaten eggs and flour bind the crumbled tofu so it behaves like a dough you can roll, and a beaten egg stirred into the cooked stuffing helps it set rather than spill out when sliced. The egg yolk in the coating is what gives the crust its glossy, golden finish in the oven.

White wine: Half a glass of white wine deglazes the pan and adds depth to the mushroom stuffing. As it simmers under the lid and then reduces, the alcohol cooks off and leaves behind a rounded, slightly tangy savoriness that plain water never could.

Fresh herbs and aromatics: Dill, parsley, sage, thyme, coriander seeds, onion, and a generous six cloves of garlic build the holiday aroma. The sage and thyme push it toward that classic roast-dinner scent, while the dill and parsley keep it bright. Raisins add small pockets of sweetness that play against the savory mushrooms.

The coating (mustard, honey, turmeric, olive oil, sesame seeds): This brushed-on glaze is what turns a pale roulade into something that looks roasted. Mustard and honey balance sharp against sweet, turmeric deepens the color so the crust browns to a warm gold, and a scatter of sesame seeds adds a little crunch and visual texture.

Tips for getting it right

• Do not over-process the tofu. Pulse only until it crumbles. If it turns to paste, the crust loses the structure that lets it hold a clean slice. If your processor is small, divide the tofu and work in two batches.
• Hold back the salt. If your tofu was preserved in salty water, skip adding salt to the crust. It is salty enough already, and you can always correct seasoning in the stuffing.
• Cook the mushroom stuffing down. The common mistake is leaving the stuffing too wet. After the covered 10 minutes, remove the lid and let the liquid reduce so the filling is moist but not soupy. A wet filling makes the roulade hard to roll and prone to splitting.
• Use the foil or parchment to roll, not to bake into the roll. Grease the foil, spread a 1 to 1.5 cm layer of tofu, leave a 3 to 4 cm margin, top with the stuffing, then lift the foil to roll. Keep the foil on the outside only, then peel it away before the roulade goes on the tray.
• You know it is ready when the coating has set to a glossy golden brown and the crust feels firm to the touch after 40 minutes at 190C.

How to serve it

Serve this roulade with a sauce, the way you would a roast. I like it with a white-wine gravy that echoes the wine in the stuffing, or with a sour cream sauce for something richer and tangier. Let the roulade rest for a few minutes after it comes out of the oven so the slices hold together, then cut it into rounds and fan them across the plate. It pairs naturally with roasted vegetables or a fresh salad on a holiday table.

Storage and make-ahead

Because the holidays are busy, this roulade is a good make-ahead. You can prepare the crumbled tofu crust and the cooked mushroom stuffing a day in advance, keep them covered in the fridge, then assemble, glaze, and bake on the day. Leftovers keep well in an airtight container in the refrigerator for three to four days, and the slices reheat nicely in a warm oven, which keeps the crust from going soft the way a microwave would. A little extra sauce on the side brings reheated portions right back to life.

If you are planning a full festive menu, pair it with my vegan Christmas pound cake for dessert. For more ways to put mushrooms to work, take a look at my vegan lasagna with mushrooms and my basic stuffed portobello mushrooms.

Tofurkey Roulade with Mushrooms

This tofurkey roulade with mushrooms is a savory vegetarian centerpiece even your omnivore friends will love. With a tender tofu crust and a fragrant mushroom-herb stuffing, it is perfect for both Christmas and New Year’s Eve.

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Rate

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Choose Serving Size 4

Ingredients 

Crust:

• 700 g tofu smoked tofu mixed with plain tofu
• 2 eggs beaten
• ½ cup gluten-free flour or breadcrumbs, or regular flour

Stuffing:

• 2 cups button mushrooms chopped
• ½ cup white wine
• 4 Tbsps olive oil
• ½ cup dill chopped
• ½ cup parsley chopped
• 1 onion diced
• 6 cloves garlic sliced
• 2 Tbsps corn starch
• 1 whole egg beaten
• 1 egg white
• salt and pepper to taste
• ½ Tbsp coriander seeds
• ½ Tbsp thyme
• 5-6 sage leaves chopped
• 3 Tbsps raisins

Coating:

• 1 Tbsp mustard
• 1 Tbsp olive oil
• 1 egg yolk beaten
• 1 Tbsp honey
• ½ tsp turmeric powder
• sesame seeds

Instructions

• Crust:
• Mash the tofu using a fork or your hands. Put the tofu in a food processor (you may need to divide it in two and process separately) and process until crumbled. You don’t need to over-process it, just enough to crumble it, not turn it into a paste.
• Mix in the beaten eggs and flour, then set aside. Do not add salt if the tofu was preserved in salty water, as it is salty enough already.
• Stuffing:
• Heat the oil in a large pan.
• Add the onion and garlic. Saute for 2 minutes.
• Add the chopped mushrooms, white wine and seasonings. Cover with a lid and cook for 10 minutes.
• Remove the lid and add the rest of the ingredients, except the egg. Cook for another 5 minutes.
• Remove from the heat and stir in the beaten egg. Mix well.
• Coating:
• Mix all the coating ingredients in a medium bowl.
• Assembly:
• Move the crumbled tofu from the food processor into a large bowl.
• Cut a 40cm piece of aluminum foil or parchment paper and place it on your work surface. Grease it with a little oil.
• Spread a layer of tofu (1-1.5cm thick) all over the foil, leaving a 3-4cm margin. Cover with a layer of stuffing over the tofu. Start rolling slowly. The foil will help you roll the roulade (be careful not to roll the foil into the roulade, it should stay on the outside only). The foil or parchment paper simply helps you roll the roulade easily and is removed afterward.
• Place the roulade on a parchment-lined oven tray.
• Brush with the coating sauce mix.
• Bake in the preheated oven at 190C for 40 minutes.

Notes

Serve with a sauce, either vegan gravy with white wine or a sour cream sauce. Store leftovers covered in the fridge for up to 3 days and reheat gently before serving.

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